Ingredients
Servings: 8
1 pkg. (Approx. 500 g) lasagna
For the sauce
2 tbsp. olive oil
1 1/2 cup chopped onion
10 garlic cloves, chopped
8 cups canned stewed tomatoes
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 C. salt
1 C. freshly ground pepper
For the tofu filling
2 lb firm tofu, cut into small cubes
6 garlic cloves, minced
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp. salt
freshly ground black pepper
1 3/4 lbs frozen spinach, thawed and drained
Preperation
Preparation: 30min ›Cooking: 2h› Ready in: 2h30min
To prepare the sauce: Heat the oil in a large saucepan over medium heat. Sauté onion for about 5 minutes, until tender. Add the garlic and cook for another 5 minutes.
Add the tomatoes, tomato paste, basil and parsley. Stir well, return to low heat and simmer, covered, for 1 hour.
Add salt and pepper.
While the sauce is cooking, bring a large pot of salted water to a boil. Cook the lasagna in boiling water for 9 minutes, then drain and rinse thoroughly in cold water.
Preheat the oven to 410 ° F (200 ° C).
For the tofu filling: Place the tofu cubes in a large bowl. Add the garlic, basil, parsley, salt and pepper. Crush all the ingredients by squeezing the tofu by hand. Mix well.
Assembling the lasagna: Pour 1 cup of the sauce into the bottom of a 23x33cm lasagna dish. Place a layer of lasagna on the sauce, then spread 1/3 of the tofu mixture. Spread the spinach over the tofu, pour in another 1 1/2 cups of the sauce and place a layer of lasagna on it.
Spread 1/3 of the tofu mixture again, then top with 1 1/2 cups of the sauce and a final layer of lasagna. Finish with the last 1/3 of the tofu and the rest of the sauce.
Cover with foil and bake the lasagna for 30 minutes.
Serve hot.
